WHY ENZYMES FROM ENZYMES INTERNATIONAL?
In the market place today there are many types of enzymes primarily dealing with digestion. Enzymes International has a totally unique type of enzyme formulation which is deemed necessary for the total nutritional picture. Many enzymes which are found in the market place have to do with hydrochloric acid, pepsin, bile salts, pancreatin, papain, betaine, etc. These are all necessary but they are not doing the primary job which is to initially break down the food into a fluid from a solid state.
If food is fresh and raw or cooked below 110 degrees Fahrenheit, it contains enzymes naturally which begin to break down the fats, proteins, carbohydrates and fiber when it is thoroughly masticated (chewed). If the food is cooked it has no enzymes and this creates an enzyme drain on the body which weakens the organs and structures of the body (see Twelve Points on Enzymes). Enzymes are “borrowed” from other parts of the body to help break the bolus (solid particles) down into chyme (liquid). This all takes place in the upper part of the stomach. Peristaltic action takes over in the lower half of the stomach and the addition of pepsin and hydrochloric acid begins to break down the protein into amino acids.
If initially the food is not broken down into the liquid form, then fermentation and distress will follow. This necessitates the need for food enzymes added to our diet. If the food is cooked it requires at least two enzyme capsules per meal to ensure proper digestion. If the food is raw this still does not replace the enzyme deficiency which has already occurred and it is advised to take enzymes with the raw meals also to help replenish a depleted enzyme supply.
Remember, that many experts believe that enzyme deficiency is a precursor to disease and that nearly all people because of improper diet over the years need to replenish their enzyme supply.
The Super Food N-Zymes from Enzymes International contain the following: Amylase, Lipase, Glucoamylase, Invertase, Protease, alpha-Galactosidase, Malt Diastase and Cellulase. Amylase reduces large carbohydrates (starches and other polysaccharides) to disaccharides including sucrose, lactose and maltose at random points within the starch chain. Disaccharide intolerance occurs when insufficient levels of disaccharidase enzymes are secreted in the small intestine causing malabsorption and physical discomfort. Invertase is a disaccharidase that works to break down sucrose (refined table sugar) into glucose and fructose. The prevalence of processed and highly refined foods in the American diet means that we consume a great amount of this sugar which can contribute to undue digestive stress. It is theorized that unrecognized sucrose intolerance is a contributing factor in many allergies. So the addition of Invertase to our formula can increase the assimilation and utilization of this sugar. The addition of the carbohydrases Malt Diastase and Glucoamylase augment the breakdown of starch at the end of the chain into glucose molecules, allowing greater absorption of this energy-giving sugar. Inclusion of these sugar-breaking enzymes gives this formula a broad base for improving nutrition. Alpha-Galactosidase hydrolyzes the raffinose-series sugars. The process of hydrolysis adds water to the ingested food, separating the bonds between the polysaccharides thus forming monosaccharides which can be moved through the gastrointestinal mucosa. Raffinose-series sugars are prevalent in cruciferous vegetables such as broccoli and cabbage as well as turnips, onions and beans. These complex sugars are not digested within the human gastrointestinal system and instead are fermented by the intestinal flora and commonly produce flatus. The raffinose-series sugars consist of galactose polymers joined to the disaccharide sucrose (glucose-fructose). Alpha-galactosidase hydrolyzes the alpha-1, 4-glucosidic bond between galactose and glucose thus eliminating the carbohydrates ability to produce gas.
Cellulase (not found in the human system) breaks the bonds found in fiber. By disrupting the structure of the fiber matrices which envelop most of the nutrients in plants, cellulase increases the nutritional value of fruits and vegetables. Proteases break long protein chains (polypeptides) into smaller amino acid chains and eventually into single amino acids. Lipase digests fats (triglycerides) into free fatty acids and glycerol.
This, we believe, is the finest blend of enzymes anywhere in the world and is found to be absolutely necessary in the initial stages of digestion to break down the food into a usable form.
Enzymes International can say with confidence that there is no other enzyme preparation like itthere is no comparable productand there is no other enzyme preparation as effective as these enzymes.
FOOD ENZYMES
It is estimated that as many as twenty million Americans suffer from various digestive disorders. Digestive problems can cause improper digestion and mal absorption of nutrients that can have far reaching effects. Consequences of mal absorption can include impaired immunity, allergic reaction, poor wound healing, skin problems and mood swings. Supplemental enzymes can improve the level of digestion and help assure that the maximum level of nutrient absorption is attained. Digestion first begins in the mouth with saliva. Once the food has entered the stomach, it may remain in the upper region of the stomach for as long as an hour until the food is mixed with the stomach secretions. During this time salivary amylase and food enzymes continue digestion. Scientific evidence shows that food enzymes play an important role in digestion by predigesting food in the upper stomach before hydrochloric acid has even been secreted. Since food enzymes are destroyed in the cooking process (over 110 F) , supplementation is very important. If the full digestive burden is placed on the body, the bodys digestive process can become over-stressed and vital nutrients may not be released from food for assimilation by the body. When the diet does not provide adequate amounts of food enzymes, the pancreas is capable of enlarging in an effort to produce the needed enzymes for digestion. So by taking supplemental food enzymes, the bodys enzyme reserve is spared, leaving it intact for other important metabolic functions, such as helping the body heal itself from disease.
If some of the food is digested by plant enzymes, the pancreas will make less concentrated digestive enzymes. The digestion accomplished by plant enzymes occurs early enough in the digestive process to trigger a reduction in pancreatic secretion. Supplemental pancreatic enzymes, on the other hand, do nothing to relieve the stress on the pancreas. Since pancreatin only works in the alkaline medium of the small intestine, its digestive action occurs too late to prevent the pancreas from producing all the enzymes needed to completely digest the food.
It is for these reasons we introduced our Food-N-Zymes in 1980. Since that time further research has resulted in new enzymes. Since we are interested in providing the best possible products for our customers, we are proud to introduce SUPER-FOOD-N-ZYMES. Each Vegetable capsule of this new formula contains the following active ingredients:
Amylase Lipase Glucoamylase Invertase Protease alpha-Galactosidase Malt Diastase Cellulase 4000 DU 100 FCCLU 10 AGU 0.4 IAU 12000 HUT 295 AGSU 245 DP 300 CU
(Enzyme activity is measured in Food Chemicals Codex (FCC) Units.) Amylase reduces large carbohydrates (starches and other polysaccharides) to disaccharides including sucrose, lactose and maltose at random points within the starch chain. Disaccharide intolerance occurs when insufficient levels of disaccharidase enzymes are secreted in the small intestine causing mal absorption and physical discomfort. Invertase is a disaccharidase that works to break down sucrose (refined table sugar) into glucose and fructose. The prevalence of processed and highly refined foods in the American diet means that we consume a great amount of this sugar which can contribute to undue digestive stress. It is theorized that unrecognized sucrose intolerance is a contributing factor in many allergies. So the addition of Invertase to our formula can increase the assimilation and utilization of this sugar. The addition of the carbohydrases Malt Diastase and Glucoamylase augment the breakdown of starch at the end of the chain into glucose molecules, allowing greater absorption of this energy-giving sugar. Inclusion of these sugar-breaking enzymes gives this formula a broad base for improving nutrition. Alpha-Galactosidase hydrolyzes the raffinose-series sugars. The process of hydrolysis adds water to the ingested food, separating the bonds between the polysaccharides thus forming monosaccharides which can be moved through the gastrointestinal mucosa. Raffinose-series sugars are prevalent in cruciferous vegetables such as broccoli and cabbage as well as turnips, onions and beans. These complex sugars are not digested within the human gastrointestinal system and instead are fermented by the intestinal flora and commonly produce flatus. The raffinose-series sugars consist of galactose polymers joined to the disaccharide sucrose (glucose-fructose). Alpha-galactosidase hydrolyzes the alpha-1, 4-glucosidic bond between galactose and glucose thus eliminating the carbohydrates ability to produce gas.
Cellulase (not found in the human system) has also been increased since it breaks the bonds found in fiber. By disrupting the structure of the fiber matrices which envelop most of the nutrients in plants, cellulase increases the nutritional value of fruits and vegetables.
Proteases break long protein chains (polypeptides) into smaller amino acid chains and eventually into single amino acids.
Lipase digests fats (triglycerides) into free fatty acids and glycerol.
Supplement Facts
Serving Size: 2 Capsules
Servings Per Container: 200
N-Zymes Proprietary Blend 311 mg
Amylase 8000 DU
Lipase 500 FIP
Glucoamylase 20 AGU
Intvertase 400 SU
Protease 24,000 HUT
alpha-Galactosidase 236 GalU
Diastase 490 DP
Cellulase 600 CU
Other ingredients: plant fiber, vegetable cellulose, water
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